Went to my local butcher and asked for a tri-tip. Like many cuts of meat, it seems that different names are used for the same cut of meat depending on where you live. What I ended up with was not a tri-tip at all. I believe that it was a sirloin tip roast. It was a big cut of beef. Whatever it happened to be, it was pretty darned tasty. I marinated the roast in a mixture of red wine, soya sauce, garlic, red onion, dijon mustard, balsamic vinegar and honey for 6 hours. I put it on the egg for a sear. 750F for about two minutes a side. Then I removed it and let it rest while the temp came down on the egg to about 350F. I put the roast back on and brought it up to an internal temp of 130F. Pulled it off the egg and wrapped it to rest for about 30mins in foil and towels in a cooler.Carved it up and it was perfect for our tastes. Nice and pink. Juicy. Served it up with a grainy mustard and black pepper butter, some boiled new potatoes, a slice of tomato with buffalo mozzarella and fresh basil, and a great salad with peaches and prosciutto. Great meal!Cheers,John
Shishkaknob, Did ya change your handle again? I saw tri tips in A&P for the first time this weekend. They looked smaller than the ones I've seen here.Steve
Little Steven, Nope. Only changed it the one time. Newbs to Shishkaknob.We don't have an A&P near here. Fortino's, Sobey's, No Frills, Food Basics, The Barn...thats about it.John
Reb, The place is Bchelmeyer Meats at 704 Cheyenne 913342-5945.Just over the 7th St bridge from I-35 no left turn at the bottom, go around the block and you will find a big parking lot. One of the owner, a rather robust gentleman, also has an XL bge. Just found that out yesterday. Email and let me know what part of leawood you are in.
Cheers,John